Chemicals in the Food Industry

Rachid Chaib is a Professor at the Département Génie des Transports at the University Constantine 1 (University of Mentouri Brothers), Algeria, and is currently a Research Director at the Laboratory of Transport and Environment Engineering, and head of a research team in the university’s Industrial Hygiene & Safety sector. He has taught at various Algerian universities since 1984, and has published six books, more than 140 communications, and over 60 papers, including Study of Drain Barrier Effect on Hydrocarbons Hazards in the Journal of Failure Analysis and Prevention.  Michele Barone is an experienced consultant working in the field of food science and technology, and restoration chemistry. His work focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training). He has published a number of books including Quality Systems in the Food Industry, SpringerBriefs in Chemistry of Foods.

Chemicals in the Food and Beverage Industry.- Uses of Chemicals in the Food and Beverage Industry.- The Durable Management of Chemicals in the Food Industry and Annexed Laboratories.- The Future of Chemicals in the Food Production Ambit.